Head to our Las Vegas Tower Restaurant for the best fine dining.
Dress Code
Lunch: Casual
Dinner: Business Casual
Proposal Packages
Under the direction of Celebrity Chef, Rick Giffen, Top of the World’s Culinary Team is pleased to announce “Proposal Packages” at Top of the World. View More Info
Located more than 800 feet above Las Vegas at the Stratosphere Casino, Hotel & Tower, the award winning Top of the World Restaurant offers a dining experience like no other. This Las Vegas fine dining restaurant features culinary delights served in an elegant atmosphere with unparalleled views of the city as the restaurant revolves 360 degrees every 80 minutes.
Top of the World is the epitome of Vegas tower restaurants. The menu includes an impressive selection of fresh seafood and sizzling steaks, as well as signature dishes such as Colorado Rack of Lamb and Roasted Pancetta Wrapped Kurobuta Pork Tenderloin. For the perfect end to the perfect evening, Top of the World offers an assortment of decadent desserts, such as Chocolate Lovers Cake, Crème Brûlée, Bananas Foster with a twist and Lemon Bar Cheesecake. Reservations are recommended for lunch & dinner.
Top of the World features an extensive wine list, which has earned recognition from publications such as Wine Spectator and Santé. Top of the World has also been awarded the Wine Spectator Award of Excellence 17 years in a row, every year from 1996 to present.
Celebrity Chef Rick Giffen welcomes you to Top of the World.
- View our Lunch Menu.
- View our Dinner Menu.
- View our Drink Menu.
- View our Wine List.
Call 800-99-TOWER for reservations. For large parties of 15 or more, contact our sales team at 702-383-4777 or click here to inquire directly for large party reservations.
To ensure your satisfaction, reservations for parties of 6 or more are guaranteed by credit card. You may cancel your reservation at any time. Any reservation that does not follow the cancellation policy will be charged $50.
For more information, please visit the Top of the World Official Website.
